Sauteed Greens and Polenta
INSTRUCTIONS
POLENTA:
I cook the polenta on low, stirring every so often, adding a bit more water to the mix if seems too thick. I have found that 15 minutes of forgetfulness gets me a lumpy mess, but 30-45 minutes of intermittent spoon wrangling provides a soft, creamy polenta.
I sometimes stir a knob of butter into the polenta at the finish, or shredded hard cheese, sautéed garlic greens, herbs or truffle oil.
I spread the polenta into a pan so that it’s about an inch thick. When it has cooled, I cut the set polenta into pieces then broil it until the top is brown and crispy.
GREENS:
I wash my greens very carefully, then cut out the ribs, chop them and set them aside. I roll the rest of the chard, then coarsely chiffonade the leaves.
In a large fry pan (I use a big pan because the greens diminish in volume remarkably during the cooking process), I heat a couple of tablespoons olive oil, and sauté a teaspoon of pepper flakes, the chard ribs, and ¼ cup of sun dried tomato batons.
When the rib sections are tender, I add the rest of the greens to the pan, turning and stirring until the greens are evenly wilted and tender. I finish with a splash of balsamic vinegar.
Heap the greens on the plate with the polenta (hot from the broiler) and serve.
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